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Chicken Marmalade

 Chicken Marmalade
As the children were growing up, it was fun to try different recipes. If they ate what I served and liked it, I would use it for an entree with company. If the dish passed the kids' palates, I knew others would enjoy it. —Joi Freeman Oklahoma City, Oklahoma
2 ServingsPrep/Total Time: 25 min.


  • 2 boneless skinless chicken breast halves (about 6 ounces each)
  • 1/2 teaspoon lemon-pepper seasoning, divided
  • 1/4 teaspoon salt
  • 1 large onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/4 teaspoon garlic powder
  • 2 tablespoons orange marmalade


  • Flatten chicken to 1/4-in. thickness. Sprinkle with 1/4 teaspoon
  • lemon-pepper and salt; set aside.
  • In a large skillet, saute onion in oil and butter until tender.
  • Sprinkle with the garlic powder and remaining lemon-pepper. Remove
  • onion and keep warm.
  • In the same skillet, cook chicken over medium heat for 3 minutes on
  • each side or a meat thermometer reaches 170°. Spread marmalade
  • over chicken. Return onion to the pan. Reduce heat; cover and simmer
  • for 2-3 minutes or until the marmalade is melted. Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 281 calories, 15 g fat (5 g saturated fat), 62 mg cholesterol, 522 mg sodium,

2 of 2

Chicken Marmalade (continued)

Nutritional Facts: 20 g carbohydrate, 1 g fiber, 18 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.